A smooth, velvety vegan chocolate ganache, indulgent caramel and a shortbread tart base to make up this ‘Twix’ inspired dessert.
When you’re craving a Twix bar but you’re a food blogger so you want to make it into something fancy… This is what you get.
A DELICIOUS shortbread tart base, softy chewy caramel filling, topped with a creamy, rich chocolate ganache.
It really is just to-die-for. How could the combination of shortbread, caramel and chocolate be anything but wonderful?
I had, at first, planned to call it a Chocolate Caramel Tart but as soon as I took a bite into it, I thought “it’s like eating a Twix!” and that made me very happy.
The caramel is based on my caramel toffees recipe which gives the perfect chewy (but not too tough) texture plus a mouth-watering caramel flavour, using coconut sugar.
Want to make it gluten-free / grain-free / paleo-friendly? Swap the tart crust recipe for this one, using coconut flour and almond flour (obviously not suitable for nut allergies).
📖 Recipe
Indulgent Vegan Twix Tart
An indulgent tart with a shortbread base, caramel centre and chocolate ganache topping.
Ingredients
For the shortcrust base
- 230 g plain white flour*
- 110 g vegan spread or margarine
- 3 tbsp maple syrup
For the caramel layer
- 100 g / ½ cup brown sugar
- 180 ml / ¾ cup coconut cream, you can use the skimmed cream from a can of chilled coconut - reserve a tablespoon for the ganache recipe below
- 1 tbsp coconut oil
For the chocolate ganache
- 150 g dark chocolate
- 1 tbsp coconut cream
Instructions
To make the shortbread base
- Preheat oven to 180C / 350F. Use a pastry brush to brush a little oil onto a rectangular tart tin (or a 9" round tin).
- In a food processor, mix all the ingredients together until the dough starts to ball. If it's too dry, add a tiny drop of water.
- Sprinkle a surface with flour and roll the dough out, a little longer than the tin. It should be about ¾ cm thick. Wrap the dough around the rolling pin then gently place over the tin, pressing in the sides.
- Trim off the excess edges.
- Prick the base with a fork and place some baking parchment on top, filling it with ceramic beans. This is to stop the dough from rising and keeps it nice and flat as it bakes.
- Bake for approximately 20 minutes until golden brown.
- Leave to cool whilst you prepare the rest.
To make the caramel
- Add all the ingredients to a large saucepan and bring to a boil. Whisk and lower to a medium heat. Keep whisking until it's thick and beginning to turn firm (about 10 minutes)
- Pour the caramel layer onto the shortbread base and smooth with a spatula.
- Refrigerate to set, whilst you make the chocolate ganache.
To make the chocolate ganache
- Simply melt the ingredients together over a double boiler. Whisk until thick and glossy.
- Remove from the heat and allow to cool slightly before spreading over the caramel layer.
- Leave the tart to set in the refrigerator for about 15 minutes before serving. Enjoy!
Notes
*Want to make it gluten-free / grain-free / paleo-friendly? Swap the tart crust recipe for this one, using coconut flour and almond flour (obviously not suitable for nut allergies)
Nutrition Information
Yield 12 Serving Size 1Amount Per Serving Calories 298Total Fat 19gSaturated Fat 10gTrans Fat 1gUnsaturated Fat 8gCholesterol 4mgSodium 34mgCarbohydrates 48gFiber 2gSugar 29gProtein 3g
Melina says
I’ve been looking for a chocolate tart and made 3 other recipes before I tried this one. By then I was tired of throwing out chocolate, so I made a small test tart which turned out great. The next day i went to replenish my ingredients, and I bought a can that said “coconut cream”- it didn’t have the hardened bit at the top, instead the contents were like a thick coconut milk. BIG mistake. My caramel never thickened and it separated into white spots of fat. Same with the chocolate layer- the fat separated and made white streaks and globs. I am positive this is due to the coconut cream I used. A poster above described the same problem- I’m sure it’s why. So for those who don’t know, use only the hardened coconut ‘cream’ at the top of a can of coconut milk. Otherwise, this pie is amazing.
Johanne says
HOw is it the next day?
Aimee says
Delicious! It will keep well for about 3 days, kept in the fridge :-)
Jono Down says
I always seem to have a problem when making ganache that the oils come out of the chocolate and when it sets you see white bits of oil over the surface of the chocolate. Any tips on preventing this? Never affects the flavour but looks a bit off putting. Using chocolate with 74% cocoa solids if that makes any difference?
Kelsey says
I decided to try this recipe out because it looked delicious. My friend is obsessed with Twix but since she is now vegan she can no longer eat them. Unfortunately, this recipe did not work. The shortbread crust didn’t want to stick together while rolling it out, the caramel didn’t thicken or turn out like caramel, and lastly, the chocolate genache wasn’t easy to whisk. Wish it would’ve worked out.
Aimee says
Hi Kelsey, I’m so sorry to hear that. I’ve had a couple of other readers tell me it worked out great for them so I’m not sure what could have gone wrong. Did you make any changes to the recipe?
Kelsey says
I followed the recipe to the T. It could’ve been the brands I used. Some recipes are tedious.
Aimee says
Really sorry it didn’t work out, Kelsey :-( It’s hard to pin point exactly what could have gone wrong. In general, if a dough won’t stick together, it’s probably too dry and needs more fat or a drop of water. If the caramel didn’t thicken, it would just need longer to cook or a slightly higher temperature and mixing the ganache should be easy with melted chocolate so if it won’t whisk, just make sure the chocolate is fully melted and then slowly whisk in the coconut cream. Hope that helps and sorry again it didn’t work out for you this time.
nadia says
Stunning recipe, as always :) I could so do with a slice on this cold Monday afternoon! Beautiful shots :)
Aimee says
Thank you, Nadia! Yes it’s definitely a cold one today so I’m craving something extra warming and comforting right now :-)